Karadaiyan nombu adai recipe,karadaiyan nombu adai recipe - Sweet and salt version. Learn how to make the nonbu adai authentically with home made rice flour. This is one of the Thamizh festivals I have seen as I grew up. I can never forget the yellow thread with a flower tied to it, that we tie around neck/ hand. Every day I apply turmeric to keep it yellow every day😊. Adai is secondary for me those days, but this yellow thread excited me a lot, don't know why. The adai is very flavourful as we roast and add karamani( black eyed peas). My mom adds nava dhanyam in this just for name sake, but its optional. so add it one each, while roasting karamani(Rice by itself make a grain(nell)). I usually sandwich both sweet adai and savoury adai during my childhood, as I am not big fan of jaggery those days. Now I like both. My MIL have no practice to do this nonbu, but I wanted to record here, so made it. After long time the flavour of this adai took me back to the childhood days 👧.

Now the rice flour, let the cloth absorb excess water. Say for 30 minutes. Grind it to a fine powder in a mixer. Sieve it and if you get more remains(coarse rice in the sieve) again powder it sieve to prevent wastage.

This will yield 2 cups plus little more. So you can use it for this recipe. 1 cup flour for each, sweet and salt version. Boil 2 cups water in a heavy bottomed vessel, add jaggery and dissolve it completely.
Updated : Roast the rice flour just a little until steam raises to remove excess moisture. For store bought flour, no need to roast.

Filter the jaggery to remove impurities in a metal strainer. Bring to boil again and add the karamani we soaked drained from water. Simmer the flame and add the flour in a sprinkled way. Mix it while you add briskly with other hand to avoid lump formation.

Continue stirring in a mashing way, to break the lumps if any. When it becomes a lump as in the picture below, switch off the flame. It takes some time, so keep stirring. When it forms lump, it may look sticky, but after cool down, it will stiffen.

For salt version, heat a heavy bottomed pan with oil and season with mustard, green chillies, curry leaves, asafoetida. Add 2 cups water,mix salt to it. Bring to boil. You can add a pinch of asafoetida at this stage for extra flavour. Add karamani.

Simmer the flame and add the rice flour little by little as you mix with the other hand.

Cook in medium flame, this will thicken soon than the sweet dough, so be prepared for that. When it forms as a lump, switch off the flame and transfer to another vessel.

By now the sweet dough would have cooled down. Make equal sized balls, flatten in well greased hands and make a hole in the middle. When u make hole, dip the finger in sesame oil to make it easier. Arrange in plate/ idli plate.

Repeat the same for salt version and make equal size balls and flatten in well greased hands, make a hole in the middle. Arrange in greased idli plate and steam for 5-8 minutes.

Notes

You can use store bough rice flour also for this preparation.

Make sure you reduce the flame when you add flour and keep stirring to avoid lumps in the dough. If few lumps are there, it will break as we keep stirring, no need to worry.

Roasting karamani adds a great flavour, not only that, it also makes it cook easily. The longer it gets soaked, it will easily get cooked and be soft in the adai.

If you want, you can even boil the karamani to cook it before adding.

Keep the prepared dough covered, as it will become dry while cooling down.

It it is too dry, sprinkle water while you make adai. Otherwise the edges will be cracked.

You can add grated coconut in place of chopped coconut, both has its own texture and taste.

Longer the time you soak karamani, sooner and soft it will get cooked in the adai.

The sweet dough takes longer time to get stiff. So keep stirring.

You can add finely chopped ginger in salt adai while tempering…

We offer with butter(urugaadha vennai) and it does tastes best with it :)

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Stars(comments):

Being Karadaiyan Nonbu today, i was chkng for this recipe y'day and cudnt sfind in ur site.. Was wondering how u missed posting this recipe..Started looking into other sites, and now its a timely post.. Thank u Raks!

Since I subscribed to your blog, I've come across cooking and recipes totally new to me. I've never seen or eaten anything like this - I will try out. Wonders of the internet - linking people who one would otherwise never come into contact with.

I came to your blog late while searching for nombu adai. Having got fed up with the usual upmas & dosas, I made these as you have explained. They came out awesomely. I shared them with my neighbours. Thanx Raks. The clicks tell it all.

Hi Raks, was wondering if there is any particular indicator to know when the adais are done in the steamer. This question arises since the adai s look similar before and after placing them in the steamer.

After the adai gets cooked, it becomes glossy and shiny. You will sure notice it. Or, Take an adai and drop over a plate. it should bounce slightly. Then it is cooked. If it settles and sticks to the plate, then its not cooked.